Monday, October 28, 2019

Some foods from the weekend.

This is the Don Lee vegan burgers that you can get from Costco. It was pretty good though not a Beyond Burger!

TTLA from Whole Foods. So yum! Don’t forget the pickle!

Veganomicon’s Garlic rice minus the saffron, roasted carrots, chickpea curry, stir fry veggies. The rice was amazing!

Saturday, October 26, 2019

Yummy foods from this week.

Date night dinner at Matteo’s in West L.A. Old Hollywood hangout from the 60’s, Sinatra’s favorite. I ordered the penne arrabiatta. It was the best I ever had.

My Paloma cocktail from the old fashioned bar. I hope this place stays alive for a long time.

Panini Kabob Grill in Irvine. The hummus trio. Yummy.

The falafel wrap (without the tzatziki) and amazing lentil soup.

Tacomiendo veggie tacos, mo cheese.

Crockpot a Lentil soup.
Load into your crockpot:
3 white potatoes, cubed
1 cup red lentils, rinsed 
1 small onion, chopped
2 cloves garlic, minced
1 can diced tomatoes with juice
2 vegetable bouillon cubes crushed
4 cups hot water
A drizzle of olive oil
1/4 to 1/2 tsp cumin
1/8 tsp pepper 
Stir ingredients together. Cover and cook on low for 10 hours or overnight. Add salt to taste at the end and continue to cook for another hour or so. Keep warm.

Monday, October 21, 2019

Beyond Sausage

Oh wow. This is the best tasting spicy vegan sausage I’ve ever had. I’m not surprised really because Beyond Meat makes realistic textured vegan proteins and their burger is my favorite. The key is cooking this long enough in a oiled pan that it blisters on the outside so when you bite into it, you get that satisfying snap. So happy with this. A lot of vegans like myself didn’t give up meat because we didn’t like the taste or texture. This sausage delivers both. 🌭🌭🌭

Saturday, October 19, 2019

Tabouli and falafel sandwich.

Falafel that I fried in oil! I don’t usually but felt like treating myself. The mix is 1 can chickpeas, drained, garlic, onions, parsley, cumin, coriander, curry powder, cooked bulgur, flour, salt.

The tabouli is based on the recipe from Tables of Lebanon. 

Thursday, October 17, 2019

Autumn stew

This is so good. The hearty autumn stew from Madeleine Olivia’s blog. I cooked it all on the stove top. I left out the pumpkin and added veggie sausage and green beans. I also added some Umami seasoning by Trader Joe’s and a pinch of sugar.

Tuesday, October 15, 2019

Chocolate zucchini cupcakes

H and I baked today. We made the chocolate zucchini cupcakes from Chocolate Covered Katie and the vanilla buttercream from Vegan Cupcakes Take Over The World. The cupcake recipe is great. I used whole wheat flour and granulated sugar and soymilk instead of the yogurt. I had to leave them in the oven 15 minutes longer but they turned out great.

Monday, October 7, 2019


I made these delicious broiled balsamic veggies and Tofurky sausages the other day. So quick and easy! 

Bosh recipe for puttanesca risotto.

H and I made a sweet potato chocolate chip cake. We adapted the pumpkin chocolate chip recipe from Chocolate Covered Katie.

Wednesday, October 2, 2019

Cabbage and Farro Soup

I saw this recipe at @smittenkitchen on Instagram and I knew I had to make it because I had just bought a package of farro. I had to cook/simmer mine for over an hour because the farro wasn’t soft enough for my taste. But the end result was a really delicious soup. I topped it with a little vegan mozzarella.